What is your current favorite recipe ?

Answer 1

I have a recipe for Jambalaya that I love to make and a recipe for Chicken Pecan fettuccini that runs a close second.

Answer 2

My family requests this several times a week... and it's an awesome one to be able to "pull out of your hat" last minute :)

Indian Fry Bread - Cherokee Nation

Ingredients

3 cups of flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup hot water

vegetable oil or shortening

1. Put the dry ingredients in a large bowl.

2. Gradually add 1 cup hot water in small amounts and knead, you want it soft but not sticky. [If required: add hot water or all purpose flour as required, one tbsp at a time, to obtain consistency].

3. Cover bowl (to keep warm, a towel will work) and let stand 15 to 20 minutes away from cold draft.

4. Put enough vegetable oil into a skillet to cover it about a 1/4 inch deep. Heat oil at med. or bit more (hot but not smoking).

5. Pull off large egg sized balls of dough and turn out into fairly thin rounds, about a 1/2 inch thick.

6. Once oil is hot, drop in and fry rounds until bubbles appear on the dough, turn over and fry the other sides until the rounds are a very light golden brown.

7. Serve hot.

8. Allow vegetable oil to cool and put into a mason jar for future Fry Bread batches (until it’s too dirty to use)

Note: Best served fresh and hot, but leftovers (?!) may be re-heated (slow oven or low microwave).

Tribal Affiliation: Cherokee Nation
Recipe Origin: Millie, who learned from her Grandmother (a Cherokee).
Type of Dish: Contemporary & Traditional [pre & post European contact]

Answer 3

Just Chorizo, broken up and fried in a small skillet, then beat in some Best of the Egg (egg whites) until the egg sets. Spoon into a warmed flour tortilla and top with salsa, chopped cilantro, sour cream, grated cheese, or nothing. Wonderful for breakfast! A Chorizo/Egg soft taco.

Answer 4

My favorite would have to be pepperoni! I also love mushroom, green peppers, I want to try chicken, and sausage!


OMG! I thought you asked whats your favorite pizza topping! My favorite recipe is chicken Parmesan! So yummy! If you want the recipe you can email me!

Answer 5

Mt friend Faith makes a killer "Chocolate Creme Brulee"
I have the recipe available but not off the top of my head.

I always have favored dessert first, you know.

Answer 6

my favorite recipe right now is for junior's cheesecake. It ROCKS!!!!
Ingredients for One 9-inch Sponge Cake Layer


1/2 cup sifted cake flour
1 teaspoon baking powder
Pinch of salt
3 extra-large eggs separated
1/2 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
3 drops pure lemon extract
3 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar
Directions for the Thin Sponge Cake Layer for Cheesecake

1. Preheat the oven to 350 F and generously butter a 9-inch springform pan. Sift the cake flour, baking powder, and salt together in a medium-sized bowl and set aside.

2. Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.

3. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.

4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry).

5. Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain).

6. Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.

Makes Enough for One Cheesecake



Ingredients for Cream Cheese Filling


4 8-ounce packages cream cheese (the regular variety not light Neufchatel cream cheese), at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream
Directions for the Cream Cheese Filling

1. Preheat the oven to 350 F and generously butter a 9-inch springform pan. Make the batter for the sponge cake as the recipe directs Evenly spread the batter on the bottom of the pan, and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (do not remove it from the pan).

2. While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 mintues, then beat in the remaining 3 packages of cream cheese.

3. Increase the mixer speed to high and beat in the remaining 1 1/2 cups of the sugar, then beat in the vanilla and heavy cream. Blend in the eggs, one at a time, beating the bating only until completely blended (just like they do at Junior's). Be careful not to overmix the batter.

4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.

5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the springform pan.

6. Slide the cake off of the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.

Makes Enough for One 8-Inch Cake, About 2 1/2 Inches High

Answer 7

Green bean casserole!
mix your mushroom soups regular and Garlic flavor.. and toast Onion mixture in oven and top with 1/2 can non toasted mico just before serving!say 5 mins..bubblely! shaloow dish good to cook in..speadit out!

Answer 8

BEST Lasagna:

INGREDIENTS
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese


DIRECTIONS
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Answer 9

my secret recipe for fun!.......it involves champgne

Answer 10

{Pineapple Delights}

1 bag of Stella D'oro Anginetti Cookies
1 Can of Crushed Pineapple
8oz brick of Philadelphia Cream Cheese (softened)
1 container of Cool Whip

Slice Anginetti Cookies in half. Drain pineapple's but keep about a 3 tbs.of juice. Mix cream cheese,cool whip and remaining pineapple juice together until smooth, then fold in crushed pineapple's. Fill cookies with filling then chill in refrigerator for at least a hour..